Cheese Enchiladas

2 cans (15 oz. each) tomato sauce
1 1/3 cups water
2 tablespoons Chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
16 8 inch flour tortillas
4 cups (16 oz) shredded Monterey Jack cheese
2 1/2 cups (10 oz) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 oz) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

In a large saucepan, combine the first six ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minute or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.

In a large bowl combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 9 x 13 x 2 inch baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350 for 20 minutes.
Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted.

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